1. Fry onion and garlic in oil until soft over a medium heat. 2. Add curry paste, cook for one minute or until fragrant. 3. Add chickpeas, tomatoes, mixed veges and tomato sauce. Reduce heat slightly and cook down until most of the juices have been reduced. 4. Add the coconut milk gradually and stir until all combined. Stir through peanut butter. 5. Cook for 15-20 minutes or until all vegetables are tender and curry is at a thickness to suit you. 6. Serve over rice with naan bread and top with minted yogurt if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
